These burgers have a terrific “meaty” texture and flavor thanks to the black beans, tempeh, and mushrooms. Enjoy them with tons of nutritious toppings, such as lettuce, tomato, red onion, and avocado.
Ingredients
- 1 (8 ounce) package tempeh, broken into chunks
- 1 cup chopped mushrooms
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium black beans, drained
- 2 tablespoons tomato paste
- 1 teaspoon coconut aminos
- 2 teaspoons ground cumin
- 1/2 teaspoon chipotle chili powder
Instructions:
- Preheat oven to 350 degrees F.
- Place tempeh in a food processor and pulse until crumbled. In a saute pan, heat 2-3 tablespoons of water and saute the tempeh, mushrooms, onions and garlic until onions are tender and mushrooms lose their moisture, about 5 minutes.
- In a large bowl, partially mash black beans, then add the tempeh mixture and remaining ingredients.
- Form mixture into 6 patties. Place on a parchment-lined baking sheet and bake for 30 minutes, flipping after 15 minutes.
